Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics

Innovative Food Science and Emerging Technologies

Volumn 32, Issue , 2015, Pages 79-90

  Hebishy, Essam ^a,b   Buffa, Martin ^a   Guamis, Buenaventura ^a   Blasco Moreno, Anabel ^a   Trujillo, Antonio José ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b UNIVERSIDAD NACIONAL DE CHIMBORAZO   (Ecuador)

Author keywords

Submicron emulsions and oxidative stability; Ultra high pressure homogenization (UHPH); Whey protein

Indexed keywords

COALESCENCE; DROPS; EMULSIFICATION; EMULSIONS; FOOD PROCESSING; OILS AND FATS; OLIVE OIL; OXIDATION; OXIDATION RESISTANCE; PROTEINS; SIZE DISTRIBUTION; STABILITY; SUNFLOWER OIL;

DROPLET SIZE DISTRIBUTIONS; EMULSIFYING STABILITIES; NARROW SIZE DISTRIBUTIONS; OXIDATIVE STABILITY; PROTEIN CONCENTRATIONS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; ULTRA-HIGH PRESSURE HOMOGENIZATIONS; WHEY PROTEINS;

HIGH PRESSURE EFFECTS;

EID: 84952629298     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.09.013     Document Type: Article

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